Whole Wheat Pumkin Scones

• cups white whole wheat flour↗2
• teaspoons baking powder↗2
• teaspoon salt↗1⁄2
• cup fine baker's sugar↗1⁄3
• tablespoon ground cinnamon↗1
• teaspoon ground nutmeg↗1⁄2
• teaspoon ground ginger↗1⁄2
• teaspoon ground cloves↗1⁄4
• eggs↗2
• tablespoon vanilla extract↗1⁄2
• cup pumpkin puree↗1⁄2
• tablespoon heavy cream (or milk)↗1
• cup unsalted butter (cubed or grated, then placed back in refrigerator until needed)1⁄2
• cup chopped pecans, toasted3⁄4
• raw sugar (or sparkling sugar) (optional)
• cup mini chocolate chip (or raisins or dried apricots) (optional)1⁄2

Step-by-step instructions

1. 1

   - Preheat oven to 375 degrees. Grease a cast iron scone pan or line a baking sheet with parchment paper.

2. 2

   - In a medium-sized bowl, stir together the pumpkin, cream, vanilla and one egg until combined. Place bowl in the refrigerator while preparing the dry ingredients.

3. 3

   - In a large bowl, sift together the flour, salt, baking powder, and sugar. Stir in the cinnamon, nutmeg, ginger and cloves.

4. 4

   - Using a pastry blender, two forks or your fingers, quickly work the cold butter cubes into the dry ingredients. Work until the mixture resembles a crumbly, sandy mixture.

5. 5

   - Add the cold wet ingredients to the crumbly mixture using a rubber spatula. Only stir until combined.

6. 6

   - Carefully add 1/2 cup of the chopped pecans and any additional add-ins (chocolate chips, raisins, apricots). Reserve the remaining 1/4 cup chopped pecans to sprinkle on the top of the scones. Knead the dough briefly, if needed.

7. 7

   - Pour the dough out onto a lightly floured surface. Shape into a 7 inch square that is approximately 1 inch thick. Using a large knife, carefully cut the square into quarters. Then cut each quarter into four even pieces. Place on lined baking sheet or prepared cast iron pan.

8. 8

   - In a small bowl, beat the remaining egg with a fork. Using a pastry brush, brush each scone lightly with the egg. Sprinkle with raw or sparkling sugar and the remaining pecans.

9. 9

   - Bake for 16-17 minutes. Be careful not to overbake or the scones will dry out. Remove from pan to a wire rack to cool. Serve warm or store in an airtight container for up to a week.